Recipes & Tips

Grass-fed Lamb Chops with Pumpkin Spice Butternut Squash Recipe

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes

This recipe from Chef George Duran features tender New Zealand grass-fed lamb chops served with pumpkin spice butternut squash, a perfect combination for fall.

Tip: you can use lamb loin chops or lamb rib chops for this recipe. 


For the Lamb:

  • 1-2 lb. New Zealand grass-fed lamb loin chops or rib chops (Tip: look for the Taste Pure Nature Logo)
  • Kosher salt
  • Vegetable oil

For the Butternut Squash:

  • 1 lb. butternut squash
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil, plus more for roasting
  • 1 teaspoon pumpkin spice powder
  • 2 tablespoons brown sugar
  • 1/2 stick of butter (4 tablespoons), room temperature
  • Salt, to taste


For the Butternut Squash:

  • 1. Pre-heat oven to 400⁰ F.
  • 2. Peel and cube butternut squash. On a lined baking sheet, toss squash with olive oil.
  • 3. Roast for 50-60 minutes until soft and tender, flipping halfway through.
  • 4. Allow squash to cool for 15-20 minutes before placing in a medium bowl.
  • 5. In a small microwave safe bowl, microwave garlic with olive oil for 1 minute. Add the butter, brown sugar and pumpkin spice, then add to the bowl of butternut squash. Mix and season with salt to taste.

For the Lamb:

  • 6. While the squash is cooling, heat vegetable oil on a griddle over high heat.
  • 7. Pat lamb chops with paper towel until dry. Season generously with kosher salt.
  • 8. Once oil begins to smoke, sear both sides of each lamb chop until browned, and cook to medium rare (130⁰ F internally) or until desired level of doneness.

To Serve:

  • 9. Sprinkle butternut squash with additional pumpkin spice and serve with lamb chops.
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